When cooking a pie, always start with a high temperature to help the pastry keep its shape and avoid having it shrink away from the edge of the pie plate….

Springtime marks the arrival of an abundance of local farm produce. Among the offerings that we impatiently await: asparagus and the first local radishes. The Ferme Aux Petits Oignons, located…

The column Laurentian Cuisine celebrates our region’s farmers and producers. The recipes are thoughtfully imagined to allow us to discover local flavours. Julie Zyromski and Valentine Leclerc hereby share their…

© Illustrated by Valentine Leclerc Anderson alias Maz   More from this author by clicking on her photo below  

PICARDIER FARM, BRÉBEUF On the road from Mont-Tremblant to Brebeuf, the Picardier Farm is a local stop for veal and poultry. Pierre and Diane Gauthier, who run the farm, are…

Piquette, Rivière-Rouge This grape-based drink is made by fermenting grape pomace – the pulpy residue from apples or similar fruit after crushing and pressing – and is crafted with materials…